Sun Dried Tomato Chicken Florentine Pasta
Ingredients
- 8 ounces ziti or other pasta
- 1 tablespoon butter
- 1 lb. chicken, cut into bite sized pieces
- 1 tablespoon all purpose seasoning mix for the chicken
- 1/4 teaspoon cayenne
- 1 7–ounce jar DeLallo sun dried tomatoes, drained
- 3 cloves garlic
- 1 cup heavy cream
- 1/2 cups Mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 cups spinach
- 1/2 cup chicken broth
- Salt to taste
Instructions
- 1
Cook the pasta according to package directions. Drain and set aside.
- 2
Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.
- 3
Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes – that's okay.
- 4
Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.
- 5
Stir in the cooked pasta and spinach – the spinach will start to cook down almost immediately. If needed, add in the chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.
